Elote Mexican Street Corn

Elote Mexican Street Corn

This easy to make corn on the cob recipe will become a summer favourite. Grilled corn slathered in a tangy, garlicky mayo then rolled in cheese, cilantro and ancho powder – What’s not to love about Elote!


4 ears of corn, shucked

For the sauce:

¼ of a cup of mayonnaiseGarlic press and garlic on wooden board

¼ of a cup of sour cream

1 clove of garlic, mashed

juice of ½ a lime

To complete the dish:

1 cup of Cotija cheese or feta cheese, crumbled

1 tablespoon of ancho powder

¼ of a cup of fresh cilantro, rough choppedFresh limes with knife on a wooden table

lime wedges for garnish


1) Place all of the ingredients for the sauce into a small bowl and whisk together. Set aside along with a marinade or pastry brush.

2) Crumble cheese onto a shallow, medium-sized oval platter or dish.

3) Preheat barbecue to medium-high heat, about 450°F. Place ears of corn onto grill and cook until kernels begin to brown. Turn ears as they cook to ensure even grilling. Transfer cooked corn to a platter and return to kitchen.

4) Liberally brush sauce on to ears then place into cheese and roll to coat. Sprinkle with ancho powder and chopped cilantro. Serve immediately with additional lime wedges as garnish.

For more great recipes and entertaining ideas, please visit: www.weekendatthecottage.com and www.youtube.com/c/weekendatthecottage

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